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Mon Dieu! Where to Find Faux Gras in Los Angeles

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2008_10_hasmaps.jpgAfter the foie gras ban last year, it's arguable that the city has fallen on hard times in terms of duck liver decadence. There was a time when the delicacy could be found at neighborhood and destination restaurants galore, only to be stripped away by a harsh law. There's comfort yet for seekers of foie gras, with many restaurant making similar dishes using chicken or duck liver, and then fattening it up by whipping in butter. Eater compiles a helpful guide on Where to find Faux Gras in Los Angeles.


·All Faux Gras Coverage [~ELA~]

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Le Ka Restaurant

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French chef Remi Lauvand does a great chicken liver "faux gras" served in a ramekin and covered in a quince gelee and served with spiced bread, giving a dense, sweeter contrast to the faux gras.

Church & State

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Though chef Tony Esnault's been the newest addition the kitchen, the chicken liver mousse has had its origins as a foie gras terrine since the Walter Manzke days at Church & State. The current version features a similar setup of port wine gelee covering the chicken liver mousse and served with toasted baguette.

Industriel Restaurant

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This ambitious, high-design restaurant in Downtown's Financial district serves up a foie gras trio with port-poached rillet, bread pudding, and "faux gras" terrine.

At this re-modeled restaurant at the southern edge of Downtown's Historic Core, Chef Ari Taymor serves up chicken liver mousse along with the house charcuterie platter that also includes guinnea hen terrine and seasonal condiments.

fundamental LA

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Fundamental makes a swell version of duck liver mousse served in a mason jar and meant to be spread over thick slices of toasted sourdough bread. A citrus gastrique lines the top of the mousse for contrast.

Next Door by Josie

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This casual restaurant next to celebrated Santa Monica restaurant Josie serves a familiar mix of gastropub favorites, including a brandied chicken liver mousse.

The Pikey

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If it were legal, the potted chicken liver with clarified butter served at this Hollywood gastropub might very well be made with foie gras. True to its statement, all the meat products served here are local, free-range, and cruelty-free.

The Parish

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Chef Casey Lane's upscale gastropub in Downtown serves a chicken liver mousse with sherry toast and onion rings.

Bouchon

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Thomas Keller's Beverly Hills bistro serves a terrific chicken liver mousse alongside toasted baguette for a refined take on 'faux gras.' It's no surprise that they don't have this dish at Keller's Vegas location - they serve real foie gras terrine.

Freddy Smalls

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Chef Charlie Parker has a very simple but rich chicken liver mousse served on toast along with caper berry marmalade, frisee and radish slivers.

Caulfield's Bar & Dining Room

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Chef Stephan Kalt makes a good deal of charcuterie in-house, including the chicken liver pate as part of a trio that's put together on a beautifully composed plate that includes a variety of mustards, caperberries, and sliced fruit.

Westside Tavern

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At what might be one of the best shopping small restaurants in the city, Westside Tavern has a very approachable mason jar of chicken liver mousse that less dense and more spreadable than other versions. An apple and mustard slaw comes on the side, as well as grilled bread.

Le Ka Restaurant

French chef Remi Lauvand does a great chicken liver "faux gras" served in a ramekin and covered in a quince gelee and served with spiced bread, giving a dense, sweeter contrast to the faux gras.

Church & State

Though chef Tony Esnault's been the newest addition the kitchen, the chicken liver mousse has had its origins as a foie gras terrine since the Walter Manzke days at Church & State. The current version features a similar setup of port wine gelee covering the chicken liver mousse and served with toasted baguette.

Industriel Restaurant

This ambitious, high-design restaurant in Downtown's Financial district serves up a foie gras trio with port-poached rillet, bread pudding, and "faux gras" terrine.

Alma

At this re-modeled restaurant at the southern edge of Downtown's Historic Core, Chef Ari Taymor serves up chicken liver mousse along with the house charcuterie platter that also includes guinnea hen terrine and seasonal condiments.

fundamental LA

Fundamental makes a swell version of duck liver mousse served in a mason jar and meant to be spread over thick slices of toasted sourdough bread. A citrus gastrique lines the top of the mousse for contrast.

Next Door by Josie

This casual restaurant next to celebrated Santa Monica restaurant Josie serves a familiar mix of gastropub favorites, including a brandied chicken liver mousse.

The Pikey

If it were legal, the potted chicken liver with clarified butter served at this Hollywood gastropub might very well be made with foie gras. True to its statement, all the meat products served here are local, free-range, and cruelty-free.

The Parish

Chef Casey Lane's upscale gastropub in Downtown serves a chicken liver mousse with sherry toast and onion rings.

Bouchon

Thomas Keller's Beverly Hills bistro serves a terrific chicken liver mousse alongside toasted baguette for a refined take on 'faux gras.' It's no surprise that they don't have this dish at Keller's Vegas location - they serve real foie gras terrine.

Freddy Smalls

Chef Charlie Parker has a very simple but rich chicken liver mousse served on toast along with caper berry marmalade, frisee and radish slivers.

Caulfield's Bar & Dining Room

Chef Stephan Kalt makes a good deal of charcuterie in-house, including the chicken liver pate as part of a trio that's put together on a beautifully composed plate that includes a variety of mustards, caperberries, and sliced fruit.

Westside Tavern

At what might be one of the best shopping small restaurants in the city, Westside Tavern has a very approachable mason jar of chicken liver mousse that less dense and more spreadable than other versions. An apple and mustard slaw comes on the side, as well as grilled bread.

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